Prog Chefs Unite!!!

Cut the crap, guys... 

Well, Dean, in Italy panettone without candied peel can be found very easily, since many people share your dislike of it (my brother, for instance). Here in the US I've seen a one-pound loaf for less than $ 5, though you can find more expensive kinds too. Should you find something less pricey and peel-less, I really recommend you try it for bread-and-butter pudding.

^ I'll just look-out for a less expensive panettone - we can always pick-out the peel and flick it at the cats.

TheCaptain wrote: Angelo wrote: Cut the crap, guys...  Do you have a recipe for a good crap that would require cutting?

^^Angelo, the stuffed bell peppers turned out wonderfully last night. There is enough filling left over for more this week, so I'm buying some red bell peppers and trying them your way. They were pretty good with the green, though.

E

I had my mom up and did my roast chicken where I cut out the backbone, butterfly it and drape it over seasoned potatoes, carrots and celery. REALLY a nice way to roast a chicken and adds a lot of flavor to the veggies.

E

The Salt Beef was a major success - it didn't look too appetising during the week's brine-curing, nor through much of the boiling, but once it was blasted in the oven for 30 minutes it came out looking and smelling wonderful (I understand that a teaspoon of saltpetre would have helped preserve the colour during the cure - but buying the third ingredient of gun-powder is nigh-on impossible). I served it with a simple vegetable bake of potato, swede, carrot, onions and leaks and the beef tasted like pastrami that melted in the mouth, with all the spices and herbs from the curing coming through with every mouthful.

Edited by Dean - January 25 2009 at 19:12

NaturalScience wrote: E-Dub wrote: I had my mom up and did my roast chicken where I cut out the backbone, butterfly it and drape it over seasoned potatoes, carrots and celery. REALLY a nice way to roast a chicken and adds a lot of flavor to the veggies. E Wow, I really like that idea - definitely have to give that one a try.  How did you season the potatoes?

Just salt, pepper, a drizzle of olive oil and sprigs of rosemary. The chicken adds the bulk of the flavor.

E

Atavachron wrote: doing a ragu tonight of pork shoulder, chicken thigh, olive oil, red onion, garlic, white wine, brown sugar, parsley & oregano, lemon, tamarind, a chili pepper, and the best packaged tomatoes on the market; Pomi.  The meat will braise in the sauce till falling apart and in a couple hours I should have a nice pasta sauce.

you're killing me

TheCaptain wrote: Angelo wrote: Cut the crap, guys...  Do you have a recipe for a good crap that would require cutting?

Well I guess you can divide the food world into good crap that requires cutting into and good crap that doesn't.  But then there's thaw whole category of crap that you should never cut into. 

Most people would put durian into that category.

Which I'm convinced only hasn't gone into extinction because someone somewhere was really desperate.


Edited by Slartibartfast - February 03 2009 at 05:54